Determination of Carbon Footprint of Selected High Protein Foods

Abstract

Introduction: One of the biggest difficulties of the twenty-first century is to feed nine to ten billion people sustainably by 2050 while minimising environmental effect (such as greenhouse gas (GHG) emissions, biodiversity loss, land use change, and loss of ecosystem services). In recent years, societal emphasis has been focused on the environmental effect of food consumption. Pressure on the environment is rising as food consumption rises.

Objectives: Therefore this study was carried out with the objective to determine the carbon footprint of high protein foods and to create awareness among public about the environmental effects by high protein food (Non-vegetarian foods).

Methods: Carbon dioxide (CO2) is the most significant Green House Gas emitted by food intake, followed by methane (CH4) and nitrous oxide (N2O). CO2 emissions occurred during agricultural activities, farm input production, transportation, processing, and food preparation. The carbon footprint of the foods was determined per year.

Results: The study result highlights that meat and dairy have a high carbon footprint which should be avoided followed by lightly processed dairy (such as yogurt, butter and cheese) have a medium carbon footprint and has been recommended rarely.  Pulses had low effect on environment were also high on protein and recommended without any restrictions.

Conclusions: Knowledge about the carbon footprint of food has the potential to impact sustainable transformation procedures in the crucial field of nutrition. Future decision-making to include environmental sustainability in nutrition advice can be aided by understanding the carbon footprints of various suggestions.